Cream Of Portobello Mushroom Barley Soup

[Guest guest]

Hey Karen:

 

Here is a new crockpot recipe for you. I made this last weekend and

thought it was pretty good. DH does not like milk or cream or anything

that tastes like them, but he enjoyed this. Most of the liquid is broth

which I made with powdered veggie " chicken " broth. I like the taste of

mushrooms which have been simmering in a slow cooker for a long time.

 

Kathleen

 

* Exported from MasterCook *

 

Cream Of Portobello Mushroom Barley Soup

 

Recipe By : Smart Crockery Cooking

Serving Size : 4 Preparation Time :0:00

Categories : Grains And Cereals Slow Cooker

Soups And Stews Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

6 ounces portobello mushrooms

chopped into 1/2 " cubes

1 medium onion -- minced

1 teaspoon margarine -- tub style

28 ounces fat-free broth -- (2-14 ounce cans)

1/4 cup dry sherry

1/4 cup barley

1/4 teaspoon dried sage

1/8 teaspoon garlic powder

1/8 teaspoon white pepper

12 ounces evaporated skimmed milk -- (1 can)

fresh snipped parsley for garnish

 

Saute the mushrooms and onions in the margarine in a nonstick skillet over

medium high heat, 4-5 minutes. Transfer the vegetables to an electric

slow cooker. Stir in the broth, sherry, barley, sage, garlic and

pepper. Cover and cook on LOW until the barley is tender, 6-8 hours (on

HIGH, 4-6 hours). Stir in the milk and cook until hot, 15-30

minutes. Divide the soup among 4 bowls and garnish each serving with the

parsley.

 

Makes 4 servings

 

NOTES : Uses: 3 1/2 - 4 quart cooker.

 

 

 

- - - - - - - - - - - - - - - - - -